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Toasted Orange Pecans With Cranberries

Serves: 12
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Total Time: 


1/2 cup granulated sugar
Zest of 1 orange
1/2 teaspoon salt
1 pinch ground cinnamon
1 egg white
3 cups pecan halves
1/2 cup dried sweetened cranberries


Heat oven to 325 degrees. Line a cookie sheet with foil. 

In a small bowl, combine the sugar, orange zest, salt and cinnamon. Rub the mixture between your fingers to release the orange oil into the sugar.

In a large bowl, whisk egg white until frothy. Add the pecans and toss to coat. Add the sugar mixture and toss thoroughly. Spread the pecans in a single layer on prepared cookie sheet.

Bake until toasted and crispy, 15 to 20 minutes. Immediately loosen the pecans and break apart. Stir in the cranberries. Cool completely; store in an airtight container.


Per serving: 214 calories (percent of calories from fat, 72), 2 grams protein, 13 grams carbohydrates, 2 grams fiber, 18 grams fat (1 gram saturated), no cholesterol, 94 milligrams sodium.

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